Cinnamon Apple Pie

 

Apple Pie Dessert

Delicious low calorie desserts is the perfect way to end any meal with sugar free options to reduce the total amount of calories consumed.  Cinnamon Apple pie topped with Vanilla cinnamon yogurt sprinkled with toasted almond slivers is an amazing dessert. Baking healthy Apple fruit desserts as a low-calorie option is a great way to enjoy the flavors of apples anytime. Enjoy this low-calorie almond-crusted deep-dish Cinnamon Apple Pie recipe topped with a dollop of cinnamon yogurt, and sprinkled with toasted almond slivers. Simple delicious!

Apple Filling

Ingredients

8 Apples peeled, cored to remove the seeds sliced into wedges

2 tablespoons freshly squeezed lemon

1 tablespoon lemon zest

2 tablespoons of avocado oil or olive oil

2 tablespoons Splenda brown sugar substitute

1 ½ tablespoons cinnamon

Directions

Combine the dry ingredients Splenda brown sugar substitute, lemon zest, and ground cinnamon using a fork

Combine the apples, avocado oil, and freshly squeezed lemon juice in a bowl.  Toss the apples to coat. Sprinkle the dry ingredients over the apple slices.

Cinnamon Topping

Ingredients

1 cup low fat sugar free vanilla yogurt

¼ teaspoon ground cinnamon

½ teaspoon Splenda

1 cup slivered toasted almonds

Directions

Combine yogurt, ground cinnamon, splenda in a small bowl using a whisk

Refrigerate the topping until chilled

Save the toasted slivered almond for the garnish topping.

Almond Crust 

Ingredients

4 cups Almond Flour

1 cup walnut flour

1/2 teaspoon salt

1/2 cup Ghee measured solid cold

1/4 teaspoon  almond extract

3 tablespoons of ice water 

Directions

Preheat the oven to 450 degrees F when it is time to bake

Spray a 2-inch deep-dish 9-inch pie plate with nonstick spray

Line an 18x 13 baking sheet with parchment paper.

Combine almond flour, walnut flour, salt, ghee, and almond extract, in a food processor or mixing bowl.

Pulse the ingredients in the food processor to combine. Add one tablespoon of ice water to the dough while pulsing the food processor until the dough forms desired consistency  If you are using a mixing bowl turn the beater on low.  Add one tablespoon of ice water to the ingredients until the dough resembles desired consistency. 

Divide the dough into two rounds

Wrap the dough in plastic wrap then refrigerate the dough for 1 hour until thoroughly chilled.

Roll two of the dough rounds out to 10 inches in diameter, ⅛ inch thick, on a non-stick silicone

pastry baking mat to prevent the dough from sticking to the surface.

Wrap the roller with the almond crust then transfer the pie crust to the deep dish pie plate pressing the dough up the sides of the dish allowing one inch of dough over the edge for crimping.

Add the apple filling to the almond pie crust

Crimp the dough around the pie plate using the back of a wooden spoon to form a decorative edge

Brush the pastry with egg wash before baking. 

Place the pie on a baking sheet lined with parchment paper.

Bake the Apple Cinnamon Pie in a 450-degree oven F for 10 minutes

Reduce the oven temperature to 350 degrees F.  Bake the apple pie for 30-35 minutes

Remove the pie from the oven.  Allow the pie to cool on a cooling rack for one hour.

Serve the pie on a plate topped with cinnamon yogurt sprinkled with toasted slivered almonds for a healthy apple fruit dessert option 

Cheers!

Patricia Lynn

Photo by Didi Miam on Unsplash